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Peanut Butter Easter Cups

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PEANUT BUTTER EASTER CUPS
 Categories: Holiday, Candies
      Yield: 42 Pieces
 
     10 oz REESE'S Peanut Butter Chips
      5 ts Shortening (not oil)

MMMMM-------------------CREAMY PASTEL FONDANT------------------------
      8 oz Cream cheese; softened
    1/2 c  Butter or margarine
           -- softened
  3 1/2 c  Powdered sugar
    1/2 ts Vanilla extract
           Green food color
           Red food color
           Yellow food color
    1/8 ts Mint extract
    1/8 ts Almond extract
    1/8 ts Lemon extract
 
  1. In microwave-safe bowl, place peanut butter chips and shortening.
  Microwave at HIGH (100%) 1-1/2 minutes or until smooth when stirred.
  Line small muffin cups (1-3/4 inches in diameter) with paper bake
  cups.
  
  2. With narrow pastry brush, thickly and evenly coat inside pleated
  surface and bottom of each paper cup with peanut butter mixture.
  Refrigerate coated cups 10 minutes; recoat any thin spots. Repeat
  procedure, coating twelve cups at a time. (If necessary, microwave
  peanut butter mixture 30 seconds to thin.) Tightly cover cups;
  refrigerate until firm.
  
  3. Fill each cup with desired color CREAMY PASTEL FONDANT; decorate as
  desired. Cover; refrigerate at least one hour. Carefully peel paper
  from each cup. Store in refrigerator. About 3-1/2 dozen.
  
  CREAMY PASTEL FONDANT:
  
  In large bowl of electric mixer, beat cream cheese and butter until
  smooth and well blended. Gradually add powdered sugar and vanilla.
  Divide mixture into three parts. Mix 1 to 2 drops green food color
  and mint extract into one part, red food color and almond extract
  into second part, and yellow food color and lemon extract into third
  part.
  
  Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
  courtesy of the Hershey Kitchens. Meal-Master format courtesy of
  Karen Mintzias.
 
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